Double-Mushroom Pizza Recipe

Name: Double-Mushroom Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) whole wheat Italian thin pizza crust (such as Boboli); Cooking spray; 1 1/2 teaspoons olive oil, divided; 1 (8-ounce) package presliced cremini or button mushrooms; 1 (6-ounce) package presliced portobello mushrooms, coarsely chopped; 1 1/2 teaspoons chopped fresh thyme; 3 garlic cloves, minced; 3/4 cup 2% reduced-fat milk; 2 tablespoons all-purpose flour; 3 tablespoons grated Asiago cheese; 1/4 teaspoon freshly ground black pepper; 1 large plum tomato, thinly sliced; 1 cup (4 ounces) shredded part-skim mozzarella cheese

Servings: persons

1 (10-ounce) whole wheat Italian thin pizza crust (such as Boboli)
Cooking spray
1 1/2 teaspoons olive oil, divided
1 (8-ounce) package presliced cremini or button mushrooms
1 (6-ounce) package presliced portobello mushrooms, coarsely chopped
1 1/2 teaspoons chopped fresh thyme
3 garlic cloves, minced
3/4 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
3 tablespoons grated Asiago cheese
1/4 teaspoon freshly ground black pepper
1 large plum tomato, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 375u00b0.
2
Place pizza crust on a baking sheet coated with cooking spray. Bake at 375u00b0 for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat. Add mushrooms to pan; saute 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
4
Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly. Add Asiago and pepper, stirring until cheese melts.
5
Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375u00b0 for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10-ounce) whole wheat Italian thin pizza crust (such as Boboli), Cooking spray, 1 1/2 teaspoons olive oil, divided, 1 (8-ounce) package presliced cremini or button mushrooms, and more.

Yes, Double-Mushroom Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double-Mushroom Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions